I’m a jerky fanatic, but I like biltong even more. If I had any idea how easy it is to produce, I’d have been making it years ago. The box cost $50 to make and gives us a continuous supply! I’ve lived all over the world and have spent almost as much of my adult life outside of the States as inside our borders. But my wife is South African, that’s where we married, it’s where I hunt every year, it’s been one of the constants in my life and there is a lot I love about the country. And on the food front, the thing I hold above all others is Biltong. Biltong fills the niche inhabited by jerky in the Americas and served the same purpose. In the past it was a way of preserving meat without refrigeration, and in present times it’s a snack to accompany a cold drink while watching football (rugby, soccer, or the real thing). Unlike jerky, which is smoked, biltong is treated with spices and air dried. The final product is similar, but even though I am a true jerky aficionado (a connoisseur even), must admit I like biltong even more. Every year when visiting family or out on safari we consume mass quantities of the stuff. The problem is that you can’t bring it back into the country and we haven’t found a place to buy it locally. The result is we have to go through a biltong drought eleven months ofRead More →